The only thing better than sweet, fragrant banana bread? Zucchini banana bread! The zucchini complements the tangy flavors and adds to the rich texture of this homemade classic.
Makes 2 loaves.
Ingredients
- 1 cup (8 oz.) shredded zucchini
- 3 bananas, cut up (overripe recommended)
- 2 eggs
- 1 stick (4 oz.) butter, softened
- 1 + 1/4 cup (10 oz.) sugar
- 2 + 1/2 cup (20 oz.) flour
- 1/2 cup (4 oz.) buttermilk
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
Steps
- Preheat oven to 350 degrees F. Lightly grease pans with a bit of butter.
- Mix softened butter and sugar together in the large bowl. Mix thoroughly.
- Stir in two eggs and cut up bananas. Mix until nearly smooth. Lumpiness is to be expected.
- Shred about 1 cup of zucchini. Stir into the mixture. The zucchini shreds should not be too long, so shred in very short strokes.
- Stir in the buttermilk and vanilla.
- Gently mix in the flour, baking soda, and salt. Mix until you have an even consistency.
- Pour batter into pans until it reaches half way up each pan.
- Bake each pan for approximately 45-50 minutes. Bake until the tops are golden and a toothpick inserted into the bread comes out clean. Let cool for 10 minutes and then serve!
Things You'll Need
- 2 8" loaf pans
- Large mixing bowl
- Stirring spoon
- Measuring cups and teaspoon
- Grater/shredder
- Oven / oven mitts
Tips
- If your bananas are not ripe enough, microwave the peeled bananas in the microwave for 10 seconds.
- If the top of the bread is browning faster than expected, cover with foil.
- Overripe bananas make for a more flavorful banana bread. They are also easier to mash and stir.
- Consider adding nuts or berries to this recipe for a variety of flavor combinations.
- Tastes great served with fresh whipped cream or jam.
Warnings
- Always be careful when using the grater and shredder when grating your zucchini. Work on an even, clear surface to minimize the risk of injury.
- Always use oven mitts when handling hot pans.
Related wikiHows
from How to of the Day http://ift.tt/10N2CGn
via Peter
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